Bitters
Bitters at Bouchon covers both cocktail-use aromatic bitters and bitter-style aperitif and digestif liqueurs the distinction being more about use occasion than regulatory category. The common thread is botanical complexity built around bitter principles: gentian, cinchona bark, wormwood, and regional herbs and spices form the base of most expressions. As a class, bitters are the most intensely flavoured spirits in the catalogue and the ones where smallest volumes have the largest impact on flavour.
Massenez (Alsace) leads the Bouchon bitters range with an extensive lineup of aromatic bitters and digestif liqueurs drawing on the Alsatian fruit and herb distillation tradition. Maidenii (Macedon Ranges, Victoria) produces Australian vermouth and aperitif bitters with locally-foraged botanicals. Dolin (Chambery, Savoie) primarily known for their Chambery vermouth also produces bitters alongside the vermouth range.
Cocktails
25 cocktails — hover for the recipe
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Build
45 ml Dolin Bitter
30 ml Dolin Blanc Vermouth
75 ml Soda water
Garnish: orange wheel, oliveMethod
Fill a large wine glass with ice. Add the Dolin Bitter and Dolin Blanc. Top with chilled soda water and stir once, gently. Garnish with an orange wheel and a single green olive on a pick — the Savoie answer to Aperol Spritz.
Bitter Spritz (Chambéry Style)
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Build
30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Rouge Vermouth
Garnish: orange peelMethod
Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. Same architecture as a classic Negroni — but the Chambéry house build, lighter and floral where Campari is sharp.
Chambéry Negroni
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Build
50 ml Dolin Bitter
10 ml Fresh lemon juice
Soda water to top (about 100 ml)
Garnish: lemon wheelMethod
Build over ice in a highball glass: Dolin Bitter, then lemon juice. Top with chilled soda water and stir gently once. Garnish with a lemon wheel. Lower-ABV, brighter than a Campari soda — a long, refreshing Savoie aperitivo.
Chambérysien
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Build
30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Blanc Vermouth
Garnish: lemon peel, green oliveMethod
Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel over the surface and discard. Drop a single green olive into the glass on a pick. Visually pale, structurally a Negroni — bracing and aromatic.
Negroni Bianco
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Build
30 ml Rye whisky
30 ml Dolin Dry Vermouth
30 ml Dolin Bitter
Garnish: lemon peelMethod
Stir all three equal parts with ice in a mixing glass for 25 seconds. Strain into a chilled coupe. Express a strip of lemon peel over the top; discard. The Chambéry house's version of the Old Pal — drier, more austere than the Italian build.
Old Pal (Chambéry)
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Build
45 ml Dolin Bitter
30 ml Dolin Rouge Vermouth
75 ml Prosecco or Crémant
30 ml Soda water
Garnish: orange wheelMethod
Fill a large wine glass with ice. Add the Dolin Bitter and Dolin Rouge. Top with chilled prosecco and a splash of soda; stir once, gently. Garnish with a large orange wheel — the deeper, redder Chambéry cousin of the classic Spritz.
Spritz Rosso (Chambéry)
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Build
1.5 oz Don Fulano Fuerte
.5 oz Cynar
.5 oz fresh lime juice
.5 oz tepache or fermented pineapple syrup
2 dashes Angostura bittersMethod
Place all ingredients in a shaker with ice and shake. Double-strain into a chilled coupe. Garnish with a pineapple leaf.
Don Cynar
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Build
1.5 oz Don Fulano Reposado
1 oz Amaro Montenegro
.25 oz fresh lime juice
.5 oz cucumber-and-honey syrupMethod
Place all ingredients in a shaker, add ice and shake. Rim a highball glass with celery salt; double-strain over fresh ice. Garnish with a cucumber ribbon.
Mexitalian
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Build
30 ml Dry gin
15 ml Williams Pear eau-de-vie
30 ml Italian bitter (Dolin Bitter)
30 ml Sweet vermouth
Garnish: thin pear slice, orange peelMethod
Stir all four with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Lay a thin pear slice on the surface and express an orange peel over the top. The pear eau-de-vie lifts the Negroni's heaviness — drier and more aromatic.
Williams Pear Negroni
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Build
20ml Angostura White Rum
20ml Condensed Milk
10ml Campari
3 drops of Soy Sauce
10ml Rose Liqueur infused with LycheeMethod
Stir too ingredients with ice and pour into glass, then float infused Liqueur on top. Garnish with crownless lychee and mint.
Abdicate
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Build
60ml Suntory Toki
30ml Orange Juice
15ml - 22ml Lemon Juice
15ml Simple Syrup
15ml CampariMethod
Shaken and served up with a dehydrated lemon wheel and fresh mint.
Ain't No Green Juice
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Build
30ml Plata Blanco Tequila
20ml Nardini Rabarbaro
10ml Amaro Montenegro
30ml Cocchi Vermouth Di Torino
2 drops Habanero Tincture
1 dash Bittermans Orange CitrateMethod
Garnish: Rhubarb Ribbon and Orange Peel Combine all in a mixing glass, fill two thirds with ice, stir well for 40 seconds, double strain into a tumbler over a cube of clear ice.
Amor Y Rabarbaro
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Build
30ml Dragonfruit infused Campari
30ml Baby Pink Gin
30ml Sweet White VermouthMethod
Garnish with a slice of Tangelo and flowers.
Baby Dragroni
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Build
60ml Mezcal Verde @mezcalverde
22.5ml Campari
60ml Pineapple Juice
30ml Orange Juice
15ml AgaveMethod
Garnish with Mint, Pineapple Fronds, Strawberry Fan and Reusable Straw
Bird of Prey
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Build
30ml Campari
30ml Dolin Sweet Vermouth @vermouthdolin
30ml Blackberry infused Brookies Dry GinMethod
Garnish: Orange Twist
Blackberry Negroni
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Build
30ml Ink Gin Sloe & Berry
30ml Campari
30ml Maidenii Sweet Vermouth @maidenii
15ml Fresh Blood Orange JuiceMethod
Garnish: Dehydrated Blood Orange @cocktailcandy_ Stir with ice, strain into glass of your choice. Garnish with dehydrated blood orange.
Blood Orange Sloe-Groni
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Build
15ml Hendricks Gin
15ml Glenfiddich Whisky IPA
30ml Campari
30ml Sweet Vermouth @vermouthdolinMethod
Stir all ingredients with ice. Pour into a rocks glass with fresh ice. Garnish: Dehydrated Orange Photo credit: @cheerstohappyhour
BouleNegroni
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Build
30ml Bourbon
30ml Campari
30ml Amaro Montenegro
30ml Fresh Grapefruit JuiceMethod
Shake with a scoop of crushed ice, dump into glassware of choice. Garnish with charred Grapefruit.
Boulevard Frappé
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Build
45ml Dry Saké
30ml Honey Bunches of Oats infused Vermouth Blanco (@capmattei Quinquina Blanc used)
22ml Coconut infused Campari
2 dashes Yuzu BittersMethod
Garnish: a bowl of Honey Bunches of Oats and shiso leaf. Served over crushed ice.
Breakfast Saké Negroni
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Build
45ml Vodka
15ml Blood Orange AmaroMethod
Top with Homemade Blackcurrant Komucha Recipe: @minister.group @crybaby.gallery
Britney Bitch
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Build
22.5ml Mezcal
7ml Reposado Tequila
30ml Campari
30ml Dolin Blanc Vermouth @vermouthdolinMethod
Stir together with ice. Strain into glass over ice cube. Fill top of glass with smoke and cover. Let sit for a few minutes then remove covering and garnish with orange peel.
Campfire Negroni
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Build
30ml Cold Brew Martini
30ml Campari
30ml Maidenii Sweet Vermouth @maidenii
7.5ml Fresh Lemon JuiceMethod
Capi Soda, top up Add everything but the soda to a shaker, shake with ice. Pour into collins glass filled with ice. Top with soda, mix and garnish with dehydrated citrus from @cocktailcandy_
Cold Brew Americano
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Build
30ml Gin
30ml Campari
30ml Sweet Vermouth
30ml Concord Grape Syrup
15ml Heavy CreamMethod
In a shaker, add ingredients. Dry shake to begin creating foam. Add ice to shaker and shake well. Strain into rock glass. Garnish with orange peel. Photo credit: @gastronomcocktails
Concord Negroni Flip
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Build
50ml Xante Pear Cognac
15ml Coffee infused Campari
20ml Brown CacaoMethod
Stir with plenty of ice. Strain and top with squirty cream and powdered cinnamon
Death By Alexander
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Build
40ml Don Fulano Blanco Tequila @sipdonfulano
20ml Campari
15ml Coconut Syrup
20ml Yuzu Curd
20ml Mandarin JuiceMethod
Combine all ingredients in a shaker, add ice and shake. Strain into a chilled coupe. Garnish with an edible flower.
Desert Summer
Bitters
22 products
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